title: Comparison of three selective media and validation of the VIDAS Campylobacter assay for the detection of Campylobacter jejuni in ground beef and fresh-cut vegetables.
abstract: In this study, three different selective media, modified cefoperazone charcoal deoxycholate agar (mCCDA), Karmali agar, and Preston agar, were compared for isolating Campylobacter jejuni from artificially contaminated ground beef and fresh-cut vegetables that have different levels of background microflora. Concurrently, an automated enzyme-linked immunosorbent assay method for detecting Campylobacter spp. (VIDAS Campylobacter) was evaluated by comparing it with the culture methods. Food samples inoculated with C. jejuni were enriched in Bolton broth at 42°C for 44 h and then streaked onto the three different selective media, followed by incubation under microaerobic conditions at 42°C for 48 h. The enriched Bolton broth (1 ml) was used in the VIDAS Campylobacter assay. No statistical differences in sensitivities were observed between the three selective media for ground beef and fresh-cut vegetables, but the selectivity of Preston agar was better (P < 0.05) than those of mCCDA and Karmali agar. The VIDAS Campylobacter assay showed a recovery rate similar (P > 0.05) to those of all of the medium combinations in ground beef. However, more positive samples (P < 0.05) were detected with the VIDAS Campylobacter than with the selective agars, except for the combinations of mCCDA plus Preston agar or mCCDA plus Karmali agar plus Preston agar in fresh-cut vegetables.
authors.affiliation: Department of Public Health, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul, Korea.
authors.forename: Jung-Whan
authors.initials: JW
authors.lastname: Chon
authors.forename: Ji-Yeon
authors.initials: JY
authors.lastname: Hyeon
authors.forename: In-Soo
authors.initials: IS
authors.lastname: Choi
authors.forename: Chan-Kyu
authors.initials: CK
authors.lastname: Park
authors.forename: Soo-Ki
authors.initials: SK
authors.lastname: Kim
authors.forename: Seok
authors.initials: S
authors.lastname: Heo
authors.forename: Se-Wook
authors.initials: SW
authors.lastname: Oh
authors.forename: Kwang-Young
authors.initials: KY
authors.lastname: Song
authors.forename: Kun-Ho
authors.initials: KH
authors.lastname: Seo
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002417:Cattle; D003257:Consumer Product Safety; D003470:Culture Media / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000382:microbiology*; D012680:Sensitivity and Specificity; D014675:Vegetables / Q000382:microbiology*
chemical_list: D003470:Culture Media